Description
Silky pumpkin pie cheesecake bars blend autumn’s warmth with creamy indulgence. Layered with rich spices and a buttery graham cracker crust, these bars promise a delightful seasonal escape you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 1.5 cups graham cracker crumbs
- 5 tablespoons (75 milliliters) butter, melted
Sweeteners:
- 3 tablespoons (45 grams) sugar
Instructions
- Craft a buttery graham cracker foundation by combining crumbs, sugar, and melted butter. Press the mixture firmly into a foil-lined 8×8-inch baking pan, creating an even base.
- Whip cream cheese, sour cream, sugar, and vanilla into a silky smooth mixture. Gently incorporate eggs one at a time, ensuring a uniform texture. Pour the luxurious cheesecake batter over the prepared crust and bake until the center sets slightly.
- Create a rich pumpkin custard by whisking egg yolks with pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Simmer the mixture over medium heat, stirring continuously until it reaches a precise temperature of 160°F. Remove from heat and infuse with vanilla essence.
- Activate gelatin by sprinkling it over cold water, allowing it to bloom for a moment. Quickly heat in the microwave and fold into the warm pumpkin mixture, creating a stabilized filling.
- Construct a glossy meringue by combining egg whites, sugar, and cream of tartar in a double boiler. Whip vigorously until the mixture forms stiff, shiny peaks that hold their shape dramatically.
- Delicately fold the meringue into the pumpkin mixture, creating a light and airy texture. Gently pour this ethereal layer over the chilled cheesecake base, ensuring an even distribution.
- Refrigerate the dessert initially uncovered for one hour, then seal and continue chilling for an additional three hours until completely set and firm.
- Slice into elegant bars, crown with billowy whipped cream, and dust with a final sprinkle of warming pumpkin pie spice before serving.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for celiac or gluten-sensitive diets.
- Use reduced-fat cream cheese and low-fat milk to create a lighter version without compromising rich flavor.
- Stabilize meringue by ensuring completely clean, dry mixing bowl and avoiding any yolk contamination during egg white separation.
- Create dairy-free version by substituting cream cheese with cashew-based cream cheese and coconut milk instead of regular milk.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 2.5 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg